Potato Gnocchi

Super easy to make...little time consuming in the preparation of the actual pasta.

4 large potatoes....whatever tickles your fancy!!
2 cups of flour
salt to taste
2 cloves of garlic

Boil the cleaned potatoes in salted water until tender...DO NOT OVER COOK!!!
Once the potatoes are cooked, peel and mash them, salt, add half a cup at a time until dough consistency...do not over flower...you will get heavy gnocchi.

Knead dough on a floured surface and split into 5 - 8 sections. Roll each section until about 3/4 in. thick and about 10 in. in length. Cut into 3/4 inch think pieces and make depressions with a fork for a design (completely optional)

Drop formed gnocchi into a pot of salted boiling water I like to add garlic to my water to taste (again completely optional) They are finished when they are floating...DO NOT OVERCOOK...aldente is better!!!

Buen Provecho/Bon Appetit

Low Fat Key Lime Pie!!!

The only fat is in the crust where you will use three (3) tablespoons of butter.

The Good Stuff:

8 low fat grahm crakers
3 tablespoons of butter (melted)

6 oz. plain low fat yougurt
1 container of lite whipped cream
1 tablespoons of sugar free lime jello
lime zest
1 teaspoon of fresh lime juice

How to:

In a bowl crumble the grahm crakers until very fine. Add butter. Spread into pie dish and set aside.

In a seperate bowl add the jello to the yogurt and mix until jello dissolves into the yogurt. Add lemon zest to taste and fresh lime juice mix well. Fold in whipped cream. Pour into grahm craker crust and freeze.

Let the pie thaw out for a couple of minutes before serving, it should be frozen just not a solid block of ice :) enjoy!!